Local blogger shares her gluten free recipes
GREEN BAY (WLUK) -- After learning that she had an intolerance to gluten, culinary teacher Emily Fraser made a goal for herself -- to try at least one gluten-free recipe a week . She shares what she's learned and cooked and baked and tasted on her blog "Glasses Goes Gluten Free."
She joined us on Good Day Wisconsin to share her recipes for a Buffalo Chicken Quinoa Bowl and Double Chocolate Muffins.
Buffalo Chicken Quinoa Bowls
*Makes around 4 bowls for meal-prep
2 cups cooked quinoa
2 large chicken breasts, cut into strips
1 teaspoon minced garlic
5 small-medium carrots, sliced
2 celery ribs, diced
1/3 red onion, julienne
*1 cup unsweetened cashew milk
2 Tablespoons gluten-free buffalo sauce
2 teaspoons cornstarch
Ranch dressing OR sour cream for garnish
**May substitute for any unsweetened milk
Saute chicken in a skillet until outsides are no longer pink - set aside. Save any leftover chicken juice in skillet. In same skillet with chicken juice, on medium heat, saute garlic, carrots, celery and onion for 5-7 minutes or until lightly browned. Put on lid for additional 5 minutes or until carrots are tender. Pour cashew milk, buffalo sauce and cornstarch over vegetables and return chicken to pan. Stir and simmer for 3-5 minutes. Sauce should still thin. Serve over the top of cooked quinoa and drizzle with ranch, sour cream, or additional buffalo sauce.
Gluten-Free Double Chocolate Muffins
Yield: 12 muffins
¾ cup sugar
¾ cup gluten-free all-purpose flour
½ cup + 2 Tablespoons unsweetened cocoa powder
1 ¼ teaspoons baking powder
½ teaspoons salt
½ teaspoons xantham gum
1/3 cup oil
¾ cup unsweetened almond milk (may substitute regular milk)
1 teaspoon vanilla
2 egg whites + 1 whole egg, whisked
½ cup semi-sweet chocolate chips
Preheat oven to 400 degrees and lightly grease or spray a standard muffin tin. (You may use liners in which case you wouldn’t need to grease!) Combine sugar, flour, cocoa powder, salt, and xantham gum in mixing bowl and set aside.In another bowl, combine oil, almond milk, and vanilla. Whisk together. Pour wet ingredients into dry ingredients and stir until just moistened (make sure not to overmix!)Fold in whisked eggs and chocolate chips into batter - once again do this until batter is just moistened. Fill muffin cups until they are ¾ full and bake for 19-23 minutes. Take muffins out and leave in the pan for 5 minutes until flipping them upside down on a clean towel.